Its Mango season and that means mango pickle , buckets and buckets of mango pickle!
Todays recipe is dedicated to my eldest brother Michael, who celebrates his birthday today, his all the way in Abu Dhabi and misses SA’s mango season but has the fondest memories of mums famous mango pickle which she made in buckets,
I kid you not! This ones for you Mike! Growing up, I helped mum clean the mangos, enjoyed mango, chilli powder and salt with my brother’s, it was honestly a treat and everyone at home looked forward to mango season! My mum would stock up on bottles, I remember each aunt had their own variation from sweet to spicey, grated to segmented, they made it all.
Today we’re sharing an easy recipe to follow with just 8 ingredients! Mum always said never put your fingers in the jar, it will make the pickle go off, always use a clean dry spoon when dishing your pickle. Although tempting, never put your hand in the pickle jar! Homemade pickles are is best! I hope you enjoy this one! MethodWash 500g of raw mangoes and wipe them well with a kitchen towel.
Cut the mangoes into cubes with skin on. Discard the pit.
Add 2 teaspoons of Himalayan rough to the mangoes and leave to stand overnight, cover with foil.
The next morning heat 4 tablespoons of sesame oil/normal cooking oil in a pan.
Once the oil is hot, add 1 teaspoon mustard seeds and 1 teaspoon fenugreek seeds and fry on medium heat for a few seconds.
Add ¼ teaspoon asafoetida (hing), 8-10 whole peeled halved garlic cloves and 15-20 curry leaves and fry for 4-5 seconds.
Add 1 teaspoon turmeric powder,
3 tablespoons Kashmiri chilli powder,
2 teaspoons white vinegar and fry for another 3-4 seconds.
Now add the mangoes and mix well
Remove the pan from heat. Cool the pickle and transfer it to a glass jar.
Store the jar in a cool, dark, dry place like the back of your pantry cupboard. The mangoes will become soft in 8-10 days and the pickle will be ready. You can refrigerate the pickle once opened.